2 tablespoons butter
10 small pearl onions, blanched and peeled
½ cup wild mushrooms, sliced
½ cup Marsala wine or beef stock
½ cup chicken stock
Melt half of the butter in a sauté pan. Add the onion and mushrooms and cook over
high heat for 60 seconds. Reduce the heat to medium, add the wine or beef stock,
and cook until the liquid is reduced by 50%. Add the chicken stock and cook until
the liquid is reduced by 10%. Add the remaining butter and cook the mixture just
until the butter is melted.
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